Wednesday, February 18, 2009

Stir Fried Manila Clams

Clams in different shades
Stir Fried Clams

The clams that I bought in the market were already cleaned but I still rinse them for three times and submerge clams in cold water for about an hour until they are free of sand. Adding 1/2 tsp of rock salt to the water will remove the sand from the clams, however, I prefer not to do it. Drain clams before cooking.

Here's the recipe:

1 kg. clams
2 tbsp. oil
slices of ginger
2 cloves garlic, chopped
1 cup water
green onions/scallions, sliced
dash of pepper

Procedure:
Heat oil in a big pan or wok, saute onion, ginger, garlic until soft. Add clams, stir well before covering the pan for about 30 seconds. Open the lid and stir clams for a minute or so until clam shells have opened up. Add ground pepper, chilli powder and green onions.


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